Place potatoes in a large soup pan. Cover potatoes with water and add salt. Bring to a boil. Reduce to medium-low heat and coo 20-25 minutes, or until tender. Drain and add half-and-half to potatoes. Mash with a potato masher or electric mixer. Mix in cream cheese and ranch dressing mix until smooth. Serve immediately.

Mix
brown sugar, butter, egg, and salt. Add baking soda to sour milk and add to the
first ingredients. Add vanilla
and flour; then add rhubarb. Pour into a 9x13” greased cake
pan. Mix white
sugar and cinnamon together and spread on top of the cake.
Bake at 350°F for 35-40 minutes. Serve with whipped cream.

Over
medium teat spray a large Dutch oven with non-stick
cooking spray. Sauté ground turkey, green pepper, and onion until lightly browned and onion and
pepper are soft. Add the remaining ingredients plus the water and stir well.
Cook over medium heat for 30 minutes.

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.

Pour batter into prepared pan and bake in preheated oven. Check it in about one hour, Bake until a toothpick inserted in center comes out clean. (A bunt pan may take hour and 15 min.)

Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

Frosting
Ingredients

1/2 cup butter, softened

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla

3 1/2 cups icing (or powdered) sugar

Frosting
Instructions

Cream the butter and cream cheese until smooth.

Beat in 1 teaspoon vanilla.

Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.

6.09.2016

Follow the recipe below to perfectly bake a sweet potato, without
having to test and guess when it is done:

Don’t coat the sweet potatoes in or wrap them in foil.
This is often required in baked sweet potato recipes, but it is
time-consuming and not necessary. I’ve also found that this helps the
skin separate from the sweet potato flesh, making it easier to peel and
eat after baking.

Prick the sweet potatoes with a fork before baking. This improves the texture and helps the sweet potato separate from the skin.

Don’t place the sweet potatoes on a baking sheet – put them directly on the oven rack. I’ve found the baking sheet to be unnecessary.

Place a sheet of foil over the bottom of the oven. This
catches any syrup that may drip from the sweet potatoes. Don’t worry,
sweet potato juice isn’t going to gush out and dirty your oven, there
are just a few drips that turn into charcoal on the foil.

Leave the sweet potatoes in the oven after turning off the oven. The residual heat continues to cook the sweet potatoes without burning them, so they get exceptionally tender and moist.

Ingredients

Sweet potatoes or yams

Instructions

Put
baking sheet lined with foil on the lowest rack of your oven. (Don't
put the foil directly on the bottom of the oven.) This will catch any of
the syrup that may escape from the sweet potatoes. For easy cleanup,
simply remove the foil and throw it away after baking the sweet
potatoes.

Don't
preheat the oven. Prick your sweet potatoes each 2-3 time with a fork,
then place them directly on the oven rack in the middle of the oven,
above the rack with the foil. Turn the oven on to 425.

Bake
for 45 minutes for sweet potatoes/yams that are 2-3 inches in diameter.
For sweet potatoes that are up to 4 inches in diameter, bake for an
hour. For super large sweet potatoes, bake for an hour and 15 minutes.

After
the time has elapsed, don't open the oven but turn it off. Let the
sweet potatoes sit in the oven for at least 30 minutes but up to an
hour. Remove from the oven and eat immediately, or remove the skin and
store in a container in the fridge.

1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use.
2. Toss chicken with lemon juice, oregano, coriander, salt, pepper,
garlic and olive oil. Marinade at least 15 minutes, an hour is ideal.
3. Heat a large pot over high heat and add enough oil to coat the bottom lightly.
4. In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm.
5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes.
6. Add chicken stock and salt and bring to a boil.
7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat.
8. When everything is done, dice the chicken.
9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired.
10. Enjoy! (Servings: 4)